Layer 3 cups of the
bread cubes, 1 cup of cheese, chicken and red capsicum in a greased baking dish. Spread the remaining 3 cups bread cubes on top.
Beat eggs into a mixing
bowl, add milk and mustard and whisk with wire whisk till well blended. Pour this mixture evenly over the top bread layer. Sprinkle the remaining ½ cup cheese, cover with a cling wrap and refrigerate at least 2 hours or overnight.
Preheat oven to
165° C / 325° F.
Remove the cling film
and keep the baking dish in the preheated oven and bake, uncovered, 20 to 25 minutes or till a knife inserted in center comes out clean.
Meanwhile heat olive
oil in a non-stick pan, add red capsicums and saute for 1-2 minutes.
Spread this over the
baked dish, sprinkle parsley, spoon out on serving plates and serve hot.